No heirloom tomatoes yet. No hot peppers. Still getting kale and chard in mid July. Interesting how the rain and the lack of really hot weather has slowed down our transition.

I never really got into the pattypan squash before but this week I think I will be roasting them using olive oil, salt, pepper and thyme. Simple, but supposedly really tasty.

With seven of them, though, I may be grating and freezing some of them for future use.

As for those carrot tops, there are varying opinions about whether you should be eating them. Breezy Willow shared a link about them recently. I use them in a pesto recipe. Since ours are organic, and not sprayed, I think that health risk is negligible, and we don’t seem to be allergic to any veggies in this house.

hocofood@@@

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About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

Looks good! I am on my 6th week 🙂 I receive all my food from one farm, are you involved with a few different CSAs or what? I also wonder if what you refer to as party pan squash is what I call flying saucer squash? If so, I core mine out and bake them stuffed with tomatoes and quinoa, super yummy!!

Another of “My Italian MIL” recipes, Pasta with Squash is a summer time favorite.

The variety Rose used was the white pattypan squash. These are the little scallope edged type of squash, they also come in yellow and green but Rose always used the white ones. They are in the family of summer squashes, eaten rind and all. They can be eaten very small and get tough if very large, stick to 3 to 5 inch specimens.

So, for this recipe, aside from the squash you need olive oil, tomatoes, onions, basil and salt / pepper…all to taste.

You saute a little stew of the veggies and toss it with cooked pasta, Rose used ditali or ditalini (short tubes). Top with a grated cheese.

In the partial share, we were spared the zucchini (grin), and got rainbow carrots. Wish I had gotten some of the greens, though, now that I discovered dehydrating them for future use. I AM glad I sprang for the cheese share, we are really enjoying the variety of cheeses made in PA, and all have been very good so far!

Annie,
I sliced up last week’s patty pan and used it in lieu of a cracker as the base for lemon-feta dip, but on my blog I’ve got a patty pan crumble I made last fall, if you’re interested in a dessert.